This dip or spread is our family favorite. I use this spread with multigrain bread to make sandwiches, add to various boiled pastas or just sever as a dip with crackers, on toast, add as a base to bruschetta or focaccia. The possibilities with this dip are endless. This dip can be stored in the fridge for 7-8 days and made in advance for your parties.
INGREDIENTS
1 cup sundry tomatoes
1 cup fresh basil, washed
1/2 cup green olives, pitted
3/4 cup pinenuts
3 tbsp extra virgin olive oil
1/2 tsp crushed red pepper (optional)
1 garlic clove (optional)
Salt
DIRECTIONS
Step 1
Place all ingredients into a food processor and plus until the mixture becomes a coarse paste, add more olive oil if needed. Transfer to a bowl and serve the way you desire.
